Parmesan, Italian Stuffed Mushrooms
Recipe: #10754
October 19, 2013
Categories: Snacks, Cheese, Parmesan, Appetizers, Mushrooms, Christmas, Game/Sports Day, New Years, Oven Bake, Heart Healthy, Vegetarian, more
"Very easy tasty appetizer or Brunch side dish. I use my mini chopper to chop the onion, red pepper & stemss. Our Member Shadows said he had a similar recipe adding 1/2 - 3/4 teaspoon cayenne and sprinkling with smoked Paprika - lovely ad peppy I like, for a bit of variety, to add a teaspoon of Montreal Steak Spice. Originally this was a Kraft recipe with some changes by me."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (133.7 g)
- Calories 158.7
- Total Fat - 6 g
- Saturated Fat - 2.8 g
- Cholesterol - 10.3 mg
- Sodium - 147.9 mg
- Total Carbohydrate - 24.3 g
- Dietary Fiber - 2 g
- Sugars - 11.1 g
- Protein - 3.1 g
- Calcium - 54 mg
- Iron - 1.3 mg
- Vitamin C - 5.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Measure out 1/4 cup chopped mushroom stems (use remaining in another recipe).
Step 2
Melt the butter in a skillet, add mushroom stems, onion, garlic and peppers, cook 5 minutes.
Step 3
Stir in crumbs, cheese and seasoning.
Step 4
Spoon mixture into the mushroom caps, place on a baking sheet.
Step 5
Bake in 400f oven for apprx 15 minutes or until heated through.
Tips
No special items needed.
1 Reviews
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